Homemade Sweet & Sour Salad Dressing

I am famous for this homemade sweet and sour salad dressing in some parts of the world. Ok… It might be a very small part of the world, but this dressing is still very much loved by my family and friends.

Personally, this is my favorite dressing of all time. I use it on chef salads, strawberry spinach salads, and taco salads. I l-o-v-e this dressing.

Sweet & Sour Salad Dressing

1 cup sugar

1/2 sweet onion

1 tsp. paprika

1 tsp. celery seed

1 tsp. salt

1 cup vegetable oil (You could make this healthier by using a light tasting olive oil or using half vegetable and half olive oil.)

1/2 cup white vinegar

Add all the ingredients to a blender and mix well or until the onion is finely chopped. This can also be made without a blender. Simply put all the ingredients in a jar and shake well. Make sure you finely chop the onion.

I always add the onion to taste at the very end. Onion sizes vary greatly and it can get very strong if you add too much.

Do you ever make your own salad dressing? What is your favorite recipe?

Comments

Dorothy, I haven’t tried this as a marinade. I’m not really sure that it is zippy enough to work well for that. I’m not very adventurous when it comes to marinade though. I usually stick with Italian dressing. Let me know if you try it!

I make ALL of our salad dressings: Ranch, Blue Cheese, Italian, Honey Mustard Vinegarette. This one is the easiest to make: to an almost empty bottle of brown mustard, add apple cider vinegar, honey, salt & pepper, olive oil, 1 t. dry mustard or curry powder and some poppy or sesame seeds if you like. Shake and use the dispenser top to squirt on your salad. I’ve even added a T or so of raspberry jam to change up the flavor. uses up the end of the mustard, and no extra prep dishes to wash!

The vinegar will act as a preservative, so it could stay good for quite awhile. What will go bad first would be the onions. You should have no trouble keeping it in your fridge for a month. However, I would recommend cutting the recipe in half.